Instant Pot Chicken Tetrazzini

5 from 1 reviews



Chicken and Pasta

  • 1/2 Box Spaghetti ((half of a one pound box) A little more should work fine if you need a bit more for your family.)
  • 4 Chicken Thighs (Boneless!)
  • 1 Cup Water
  • 1 Salt and Pepper to taste

Cheese Sauce

  • 3 Tablespoons Butter,
  • 3 Tablespoons Flour
  • 2 Cups Chicken Broth
  • 1/2 Cup Heavy Whipping Cream
  • 1 Cup Shredded Cheddar Cheese
  • 1/4 Cup Shredded Parmesan Cheese


  • 1 Cup Cheese Crackers (Crushed (Optional))


Chicken and Pasta

  1. Plug in your Instant Pot. Add a cup of water to the bottom of your Instant Pot and hit sauté.
  2. Pull out a box of Spaghetti and remove half. Break the noodles in half and throw them in the Instant Pot. Stir them up with the water to get all the noodles wet.
  3. Top with four chicken thighs.
  4. Salt and Pepper to taste.
  5. Make sure the plastic seal on the lid is seeded correctly. Add the lid, and seal the vent.
  6. Switch the Instant Pot to Pressure Cook (or “manual” depending on which model you have).
  7. Set the time for 9 minutes.

Cheese Sauce

  1. Melt the butter. Add the flour. Stir together.
  2. Whisk in the Chicken Broth and allow to thicken slightly.
  3. Whisk in the Heavy Cream. I like to put the cream into a hot measuring cup to get it started heating gently so it doesn’t curdle. If you whisk it in fast it usually won’t anyway.
  4. Allow the sauce to thicken, stirring constantly.
  5. Add the cheese and stir to melt.

Finishing it off

  1. When the pressure cooking cycle is complete, release the steam immediately.
  2. Remove the chicken thighs to a cutting board and rough chop the chicken.
  3. Stir the pasta and separate any stuck noodles.
  4. Return the chicken to the pot.
  5. Stir in the cheese sauce.
  6. Serve hot!

Optional Topping

  1. Crush the cheese crackers. Reserve to top the dish before serving or before re-heating in the oven the next day.
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